It’s still cold in Minnesota and we’ve been enjoying lots of soup this winter! I made our Ham and Bean Soup in the Instant Pot this week using my leftover ham bone I had frozen after Christmas.
I chopped my veggies and soaked the beans the night before.
Rinse and drain beans.
Place all ingredients in Instant Pot.
Press the bean/chili setting and set timer to 70 minutes using the plus and minus buttons.
Let it cool down naturally 20 to 30 minutes and then carefully release steam and open lid.